skillet chicken parmesan

1/4 cup grated parmesan cheese
1 1/2 cups prego traditional italian sauce
1 tablespoon olive oil
4 to 6 skinless boneless chicken breast halves
1 1/2 cups shredded part skim mozzarella cheese

1. stir 3 tablespoons parmesan cheese into the italian sauce
2. heat the oil in a 12inch skillet over medium high heat. add the chicken and cook for 10 minuts or until its well browned on both sides
3. pour the sauce mix into the skillet. turn the chicken to cover with sauce.
4. reduce heat to medium. cover and cook for 10 minutes or until the chicken is cooked through
5. sprinkle the mozzarella cheese and the remaining parmesan cheese over the chicken. let stand for 5 minutes or until the cheese melts.

chicken and bean quesadillas

1 can campbell's condensed cheddar cheese soup
1/2 cup pace chunky salsa
1 cup canned black beans rinsed and drained
2 cans swanson premium chunk chicken breast drained
10 flour tortillas
fiesta rice

1. stir the soup, salsa, beans and chicken in a 1/2 quart saucepan.
2. cook and stir over medium heat until hot
3. put the tortillas on 2 baking sheets. top half of each tortilla with about 1/3 cup of the soup mixture, spreading to within 1/2 inch of the edge.
4. moisten the edge of each tortilla with water. fold over and press the edges together to seal.
5. bake at 425 F for five minutes or until the filling is hot. serve with fiesta rice

Cream Cheese Frosting

1 pound cream cheese softened
2 sticks butter softened
1 tsp vanilla extract
4 cups sifted confectioners sugar

1. in a large bowl beat the cream cheese, butter, and vanilla together until smooth.
2. add the sugar and on low speed  beat until incorporated
3. increase the speed to high and mix until very light and fluffy

Kansas Potato Salad

2lb new red potatoes
5 lg eggs
1/2 cup diced onion
1/2 cup diced celery
1/2 cup sweet gherkin pickles, diced
1 cup mayonnaise
2 Tbsp. cider vinegar
1 Tbsp. prepared mustard
1 tsp. salt
1/2 tsp. paprika
1/4 cup sweet gherkin juice

1. boil potatoes until tender.
2. drain water and refrigerate potatoes for a couple of hours until cold
3. dice potatoes and combine with the rest of the ingedients

Garden Macaroni Salad

3/4 cup mayonnaise
1 tsp. salt
1/4 tsp. basil
8 oz. small shell macaroni cooked
1 cup diced cucumber
1 cup sliced celery
6 to 8 slices bacon, cooked & crumbled
2 green onions sliced
2 tomatoes diced
1/4 cup sliced radishes

1. stir together first 3 ingredients
2. add remaing ingredients
3. chill and serve

coleslaw

1 head cabbage shredded
1 sm. med. onion chopped
1 carrot grated
1 sm. green pepper chopped

Dressing
1 cup mayonnaise
1/4 cup vinegar
3/4 cup white sugar
1 1/2 tsp. salt
1 1/2 tsp. pepper
1 1/2 tsp. celery salt or seed

1. put all vegetables in a bowl; toss
2. mix dressing ingredients well; add to vegetables
3. chill and serve

Apple Salad Supreme

1 (13 1/2 oz) can pineapple tidbits
1/2 cup sugar
2 Tbsp. flour
3 eggs well beaten
1 Tbsp. butter
1/2 cup whipping cream, whipped
6 med. apples diced
2 Tbsp. lemon juice
1/2 cup mini marshmallows
1/2 cup chopped pecans
1/2 cup seedles grapes

1. drain pineapple: reserve 2/3 cup pineapple juice
2. in a heavy sauce pan combine sugar and flour; add eggs and pineapple juice
3. heat to boil and stir for a minute until thickend
4. remove from heat add butter and stir
5. refrigerate to cool
6. fold whipped cream into cooled dressing
7. in large bowl toss apples in lemon juice
8. add marshmallows, nuts and grapes
9. fold in 1/3 cup of dressing toss gently